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Sunomono salad featured

Traditional Japanese Sunomono Salad

A refreshing Japanese cucumber salad with a sweet-tangy rice vinegar dressing that makes the perfect light side dish.
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Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings: 2
Course: Vegetarian & Vegan Salads
Cuisine: Japanese
Calories: 42
Ingredients Equipment Method Notes

Ingredients
  

  • 3 Japanese or Persian cucumbers
  • 2 teaspoons salt (for drawing out moisture)
  • 2.25 tablespoons rice vinegar
  • 0.75 tablespoon sugar
  • 0.2 teaspoon salt
  • 0.2 teaspoon soy sauce
  • 0.75 teaspoon sesame seeds

Equipment

  • Sharp knife or mandolin slicer
  • Medium mixing bowl
  • Small bowl for dressing

Method
 

  1. Slice cucumbers very thinly using a mandolin slicer or sharp knife.
  2. Sprinkle with salt and toss to coat. Let sit for 10 minutes to draw out moisture.
  3. Rinse thoroughly and drain well.
  4. Squeeze cucumbers firmly to remove excess moisture.
  5. Combine rice vinegar, sugar, salt and soy sauce in a small bowl until dissolved.
  6. Pour dressing over cucumbers and marinate for at least 1 hour in refrigerator.
  7. Sprinkle with sesame seeds just before serving.

Notes

  • For best results, allow the salad to marinate overnight.
  • For a more substantial dish, add crab meat or other seafood.
  • Store in an airtight container in the refrigerator for up to 3 days.